Randy Chandler
Mozzarella is a classic pizza topping, but not all mozzarellas are created equal. The type of mozzarella you use can make or break your pizza. Fresh mozzarella, for example, has a high water content, which can make your pizza watery. To avoid this, you can thinly slice the cheese, dry it out, or bake the dough, sauce, and toppings first and add the mozzarella during the last few minutes of cooking. On the other hand, low-moisture mozzarella is a better option for pizza as it helps keep it melty and delicious. However, pre-shredded low-moisture mozzarella is often coated with anti-caking chemicals that can affect its ability to melt, so it's best to buy a block and shred it yourself.
| Characteristics | Values |
|---|---|
| Mozzarella as a pizza topping | Classic |
| Stretch, melt and taste | Secrets to a good pizza |
| Mozzarella is also referred to as | The glue that holds the pizza together |
| Fresh mozzarella | Can make pizza watery |
| Low-moisture mozzarella | Great for pizza |
| Pre-shredded mozzarella | Coated with an anti-caking agent that ruins its ability to melt on pizza |
| Fresh mozzarella | Offers a wonderful flavor but releases a lot of water when melting and browns too quickly |
| Low-moisture, full-fat mozzarella | Best option for pizza |
Explore related products
What You'll Learn
Mozzarella is the best cheese for pizza
Mozzarella undergoes a unique cooking and stretching process during its production, which gives it its famous stringy and stretchy quality. This is created through a process called pasta filata, which translates to 'spun paste'. This process is what gives mozzarella its signature stringy, stretchy, and gooey texture when melted. This texture is highly desirable in pizza cheese, as it creates the cheese-pull effect, which is both visually appealing and enjoyable to eat.
Mozzarella also has a mild, milky taste that harmonises well with other ingredients such as the base sauce, pizza toppings, and other blended cheeses. Its semi-hard texture and mild flavour, which can range from mild and creamy to full-bodied, make it a versatile cheese that does not overpower other ingredients.
However, not all types of mozzarella are created equal when it comes to pizza. Fresh mozzarella, which has a high moisture content, can make pizza watery if not properly prepared. To avoid this, it is recommended to dry or drain fresh mozzarella before adding it to a pizza. Low-moisture mozzarella, on the other hand, is a better option for pizza as it helps create a melty and delicious texture without making the pizza soggy.
Therefore, when choosing mozzarella for pizza, it is important to consider the moisture content and the desired effect. Fresh mozzarella can be used, but it requires some preparation to remove excess moisture. Alternatively, low-moisture mozzarella is a more convenient option that still provides the desired stretch and melt without the risk of a soggy pizza.
Veggie Pizza: Should You Add Cheese or Not?
You may want to see also
Fresh mozzarella can make pizza watery
Mozzarella is a classic pizza topping. Stretch, melt, and taste are the secrets to a good pizza, and mozzarella is sometimes referred to as the "glue" that holds a pizza together. However, fresh mozzarella holds a lot of moisture (at least 52% water), which can make pizza watery.
To avoid this, you can take some simple steps. Firstly, you can buy a cheaper, drier cheese, or use less of it. You can also experiment with different brands of fresh mozzarella, as their moisture levels can vary. Water-packed varieties are likely to be wetter than cryo-packed varieties. If you have a favourite brand, you could try pressing more liquid out with a cheesecloth, or wrapping it in cheesecloth and hanging it to dry. You could also try refrigerating the mozzarella for a day or two to force out liquid.
If you don't want to change your cheese, you can dry it before adding it to your pizza. Place slices on a paper or tea towel to absorb excess moisture and let them rest for at least 15 minutes. You can also dab the top of the slices to remove extra moisture. Thinner slices will also help, but be aware that they will cook more quickly.
Finally, you can add the fresh mozzarella to your pizza towards the end of the cooking time. This will give the dough, sauce, and other toppings time to cook first, reducing the risk of a soggy pizza.
Cheese on Pizza: What's the Standard?
You may want to see also
Low-moisture mozzarella is best for pizza
Mozzarella is a classic pizza topping. The best type of mozzarella for pizza depends on the style of pizza being made. For wood-fired, slightly soggy, Neapolitan pizzas, a high-moisture, freshly made mozzarella is key. However, for most other pizza styles, including New York-style, Greek-style, bar pies, New Haven apizza, and Chicago deep dish, low-moisture aged mozzarella is the cheese of choice.
Low-moisture mozzarella is preferred by many pizzerias because it has a much longer shelf life. Fresh mozzarella is best on the day it is made and rapidly deteriorates, whereas low-moisture mozzarella can last for weeks under refrigeration, making it cheaper, easier to transport, and easier to buy in bulk.
Mozzarella is sometimes referred to as the "glue" that holds a pizza together. The cheese should melt well, spread out in a rich, gooey blanket, and have good coverage. It should also blister and turn golden in colour. Low-moisture mozzarella is saltier and denser than fresh mozzarella, and its ability to stretch without becoming soupy makes it ideal for pizza.
When choosing a mozzarella for pizza, pizzamakers look for a few factors, including salt content, fat content, meltability, and overall flavour. While fresh mozzarella can make pizza watery, low-moisture mozzarella is dry enough that the pizza crust remains intact.
Popular brands of low-moisture mozzarella include Galbani, Tillamook, Saputo, and Grande.
Cheese Pizza: Healthy Indulgence or Dietary Disaster?
You may want to see also
Explore related products
Full-fat mozzarella is better than part-skim
Mozzarella is the most popular cheese for pizza, with its unique cooking and stretching process giving it the famous stringy, stretchy quality. The mild, milky taste of mozzarella is also a crowd-pleaser as it harmonises with other ingredients such as the base sauce, pizza toppings, or other blended cheeses.
When it comes to full-fat mozzarella versus part-skim, the full-fat version has some distinct advantages. Firstly, full-fat mozzarella has a richer taste due to its higher fat content. While part-skim mozzarella tends to brown and "leopard" better, full-fat mozzarella has a silkier and creamier texture when melted. This gives it a more luxurious mouthfeel and makes it perfect for enjoying plain or as a topping on authentic Neapolitan pizza.
Another advantage of full-fat mozzarella is that it doesn't release as much oil during cooking as part-skim mozzarella. Excess oil can affect the appearance and texture of the pizza, making it less visually appealing and potentially impacting the crispness of the crust. While part-skim mozzarella may string a little better, the overall sensory experience of full-fat mozzarella is superior due to its meltability and flavour.
Additionally, full-fat mozzarella tends to have a longer shelf life than part-skim. This is because additives such as potato or cornstarch and natamycin (a mould inhibitor) are often added to full-fat mozzarella to extend its freshness. These additives also help to absorb moisture, which can be an issue with fresh mozzarella, preventing the pizza from becoming soggy.
In conclusion, while part-skim mozzarella has its place in pizza-making, full-fat mozzarella is the superior choice for those seeking a richer, more indulgent pizza experience. Its higher fat content contributes to a smoother texture, enhanced flavour, and better meltability, making it the perfect glue to hold your pizza together.
Domino's Cheese Sauce Pizza: A Dream Come True?
You may want to see also
Fresh mozzarella requires prep work
Mozzarella is a classic pizza topping, and its stretchy, melty quality is what makes it a great addition to pizzas. However, fresh mozzarella holds a lot of moisture, which can make a pizza watery.
Another method to prevent a watery pizza is to bake the dough, sauce, and toppings first, and then add the fresh mozzarella during the last few minutes of cooking time. This way, the cheese doesn't have time to release moisture as the pizza bakes. If you are not averse to processed cheese, you can also combine fresh and pre-packaged shredded cheeses to cut down on the moisture.
Making fresh mozzarella at home is a fun and rewarding process, but it requires some practice and experimentation. The key steps are to coagulate milk into curds, drain and slice the curds, and then stretch the curds into a smooth ball. The milk should be coagulated by adding citric acid and then gradually heating and adding rennet to complete the process. The curds are then drained of extra liquid and sliced. The final step is to stretch the curds, which can be done by pouring boiling water around the edges. The stretched-out curds are then cooled down in a pot of brine.
Cheese Pizza: Meat or No Meat?
You may want to see also
Frequently asked questions
Yes, mozzarella is a classic pizza topping. It is sometimes referred to as the "glue" that holds a pizza together.
Low-moisture, full-fat mozzarella is best for pizza. Fresh mozzarella has a high water content and can make the pizza soggy.
Fresh mozzarella should be dried or drained for at least 15 minutes before using it on a pizza. It should also be torn into smaller pieces.
Pizza with mozzarella should be cooked at a high temperature for a short time. Professional pizza ovens are around 800°F, so a home oven should be between 400 and 450°F.
Pre-shredded mozzarella is not recommended for pizza as it is often coated with anti-caking chemicals that can prevent it from melting properly.
